Lobster with champagne

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Lobster with champagne sauce and chickpea puree

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lobster

Lobster with champagne sauce and chickpea puree

These heavenly brownies are pure chocolate overload, featuring a fudgy center, slightly crusty top and layers of decadence. It doesn’t get better than this.
  • Prep Time 15 Minutes
  • Cook Time 30 Minutes
  • Total Time 45 Minutes
  • Serves 2 People
  • Calories 200 kcal

Ingredients

  • 1X1 kilo of fresh lobster
  • 5 tablespoons of olive oil
  • 1 cup of champagne
  • ½ long green peppers
  • 2 oyster mushrooms
  • 2 medium bunches of small tomatoes
  • A little saffron
  • Salt
  • Pepper
  • Puree
    1 cup of chickpeas, washed
    1 fresh onion
    1 medium size carrot
    1 teaspoon of lime juice
    2 tablespoons of olive oil
    A little salt

Instructions

  1. Chop the lobster lengthwise and remove the meat. Saute the lobster’s meat in a pan with olive oil and when it browns add the saffron and the champagne.
  2. Let it simmer until liquids are reduced to 1/3 and add fresh cream.
  3. Lower the heat and continue cooking until the sauce thickens.
  4. Improve the taste with salt and pepper.
  5. Cook the vegetables in the grill or the oven’s grill adding a tablespoon of olive oil.
  6. Cut the lobster in slices and put it in a platter. Pour the sauce over the lobster, add the vegetables and the puree and serve.
  7. Chickpea Puree:
    Boil the chickpeas with the baby onion and the carrot until they soften. Strain and put in the blender. Add the remaining materials and beat until they become a mash.

Notes

Always sauté the part of the lobster, which guests will see first during the serving
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